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トマトそうめん｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Somen : 100g
トマト : 1個（60g）
ニンニク : 1/2片
（A）オリーブオイル : 大さじ1と1/2
（A）白だし（ヤマキ） : 大さじ1と1/2
（A）黒コショウ : 適量
大葉 : 3枚

Time required

15minutes

Procedure

1) Prepare 02:01
Use the tip of a kitchen knife to cut out the calyx of the tomato and chop it.
For the perilla, cut off the stem and cut into julienne.
2) Make sauce 03:44
Put 1 tomato in a bowl and grate the garlic.
Add (A) and mix while crushing the tomatoes.
3) Boil somen 04:50
Put somen in a large amount of boiling water and boil according to the instructions on the bag.
Cool with ice water and squeeze out the water.
4) タレと和える 05:43
3を2に加え、全体を混ぜ合わせ馴染ませる。
皿に盛り、大葉の千切りをのせる。

Point

・ When hollowing out the calyx of tomatoes, move the knife in small steps, being careful not to cut your hands.
・ By finely chopping the tomatoes, it becomes easier to get entangled with somen noodles.
・ Adjust the amount of garlic to your liking.
・ If somen remains moist, the sauce will dilute, so squeeze it well.
・ It is delicious even if you sprinkle with grated cheese and arrange it.